Hot & Spicy Firewater Noodle Stir-Fry
•100g dried egg noodles, cooked according to packet directions and drained
•2 mushrooms, sliced
•1/3 cup peas
•1/3 cup corn kernels
•1 1/2 tbsp hoisin sauce
•1 12 tbsp miso paste
•1/4 cup water
•1/4 tsp Culleys firewater
•1/4 tsp salt
•1/4 tsp black pepper
1. Sautee mushrooms until browned. Add hoisin sauce, miso and water. Simmer for 1-2 minutes, before adding drained noodles, peas and corn. Cook for a further 5 minutes, mixing with tongs to distribute.
2. Move the stir-fry to one half of the pan. To the empty half, add the egg and cook, mixing, to create an omelette. When cooked, break the omelette with a spatula, then toss with the noodles.
3. Mix together remaining ingredients to create a sauce, then add to the pan. Toss to fully coat, then serve!